Extra Cheesy Chicken Philly Cheesesteak Recipe

Philly cheesesteaks, as their name implies, are a type of steak sandwich made with cheese and native to the City of Brotherly Love. Well, these chicken sandwiches technically only fit two of three parameters, unless, of course, you happen to be making them in Philadelphia, in which case two bases are covered. They are, however, cheesesteak-adjacent, or, as recipe developer Kate Shungu calls them, "a fun spin on the traditional Philly cheesesteak," with the difference being that they're made with the more budget-friendly, leaner chicken instead of beef.

There is one other way that this sandwich differs from a traditional cheesesteak in that it offers a little something in addition to the standard topping. When you order a cheesesteak at most establishments, they may offer you a choice of cheeses, but usually just the one. "This recipe," says Shungu, "uses both provolone and Cheez Whiz to make it extra cheesy."

Shungu likes to use chicken thighs for this recipe, but if you prefer breast meat, that's no problem. In this case, though, she cautions "Just take care not to overcook the chicken." To season the meat you'll be using salt, chili powder, and garlic powder (a great addition to any cheesesteak). You'll also need oil, a bell pepper, and an onion, plus some provolone and Cheez Wiz to top the sandwiches and hoagie rolls to house them.

Preheat the oven to 350 F. Sprinkle the chicken all over with the seasonings. Heat up a tablespoon of oil, then cook the chicken over medium heat for 2 to 3 minutes without touching it. Once the bottom has browned, flip it over and stir-fry it for 3 to 4 minutes. (You need not stir it frequently, just every once in a while.) Once the chicken is all cooked and there's no pink inside, take it out of the pan.

Use the rest of the oil (plus the recently-emptied pan) to fry the onions and peppers for 8 to 10 minutes. Once they're soft, stir in the chicken and turn off the stove burner.

Split open the hoagie rolls and plop a portion of the chicken and vegetables on one half of each split roll. Put the cheese slices on the other half, then bake the sandwiches for about 4 or 5 minutes until the cheese melts. Once the sandwiches come out of the oven, open them up and drizzle them with the Cheez Whiz, then close them up and eat them while they're still warm.

One thing to know about the sandwiches before you start cooking is that Shungu says they do not lend themselves to leftovers at all. If you just want a single sandwich, she suggests preparing the filling in advance (it'll last up to 5 days in the fridge), but insists that you should "Only prepare as many sandwiches as you wish to eat" in a single sitting.